This oil-based dough tastes rich with the addition of almond flour and crumbles nicely because of the oats. Because it’s sturdier than classic American flaky dough, it also holds up well under juicy fruit fillings. It’s ideal for dairy-free and vegan diners, and it satisfies butter loyalists too.
makes enough for one 9-inch pie with a cut-out topping
vegan (dairy-free, no eggs)
- ½ cup (48 g) old-fashioned rolled oats
- 1 cup (142 g) unbleached all-purpose flour
- ½ cup (55 g) almond flour
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (56 g) almond or other nut oil or neutral oil
- 2 teaspoons fresh lemon juice
- ¼ teaspoon pure almond extract
1. Process the oats in a food processor until finely ground, about 1 minute. Add both flours, the sugar, baking powder, and salt and pulse until well combined. Sprinkle in the oil, lemon juice, and almond extract and pulse until the ingredients are evenly moistened. While pulsing, add 4 to 6 tablespoons of ice-cold water a tablespoon at a time. Stop as soon as the dough forms large clumps.
2. Press one quarter of the dough clumps into a 1-inch-thick rectangle and wrap tightly in plastic wrap. Press the remaining three quarters of the dough into a 1-inch-thick disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 30 minutes.
Make Ahead
The dough can be refrigerated for up to 2 days. It can be frozen in resealable plastic freezer bags for up to 1 month. Thaw overnight in the refrigerator.